Today was the first day of the year that felt, at least for a while, nice enough to go down to the shed/greenhouse. We were joined by Fitz and Latte who enjoyed our presence and the warmth out of the wind. While Liz pruned the rampaging blackberry brambles I sorted through the seeds we had left over from the last century and swept the greenhouse floor.
When the wind got up and the rain swept in with a vengeance we returned to the warmth of the house to enjoy a tasty Cook and Butcher pork pie and a tasty winter salad.
Ingredients (for two)
3-4 Shredded Sprout tops (the tops of the Brussels Sprout plant, tasty tender, peppery leaves)
2 grated carrots
1 small red onion finely sliced into half moons
1 handful of cherry tomatoes halved
1/2 a red pepper (finely sliced)
1 tablespoon of balsamic vinegar
3 tablespoons of olive oil (I used a mix of plain and lemon infused oils)
Salt and pepper
Toss everything together and serve in a big bowl. Some finely sliced radishes, watercress or raw button mushrooms would be nice additions perhaps with some sautéed new potatoes or croutons to give a bit of extra yum.